Overcook question

[DaveXDm9]

I place my Butt on the left side of my Pro Series 1100 and water pan on the right side.

 

[quadzilla]

I cook my briskets and butts offset from the firebox, also cook at 225 for brisket, and 250 for butts, wrapping the brisket after 4 hrs. and the butt after 3, spritzing both cuts of meat every 30 min. with apple juice. I wrap both with heavy foil, and i always cook both fat cap up. Hope this and all other tips from forum helps.

 

[spudthegreater]

Make SURE your grill sear is CLOSED...I burned a pizza leaving it open. I haven’t had any problems with anything else after figuring that out. Also use a water Pan on the side full of water.

 

[Kp33]

Do you have the grates closed or open?

Yes it is closed.

 

[Kp33]

Make SURE your grill sear is CLOSED...I burned a pizza leaving it open. I haven’t had any problems with anything else after figuring that out. Also use a water Pan on the side full of water. View attachment 340

Yeah its closed...and I do fat cap down...what do you cook at.. my last cook was at 225 with normal swings in temp...and the fat cap got really overcooked.

 

[spudthegreater]

Yeah its closed...and I do fat cap down...what do you cook at.. my last cook was at 225 with normal swings in temp...and the fat cap got really overcooked.

I usually set to smoke for the first 4 hrs of almost any cook i do and then bump up the heat until i get internal correct. I find that the barrel dial thermo is more accurate than the internal actual temp reading. I haven’t had any issues with burning the bottom of anything besides my pizza.

 

[DozerofDoom]

how do you stop briskets and boston butt from getting the side on grate from getting overdone. I have done 2 briskets and 1 boston butt amd every time so far the side that is on the grate gates overdone, I put the meat in the middle so its over the fire pot so I assuming this is why....any suggestions?
So I have a KC combo and I have started covering the bottom grate with aluminum foil and then putting a softball size patch of foil on the plate directly over the burn pit which I believe helps more evenly distribute heat. I also cook my meat fat side down to help protect it. Hope this helps ??

 

[Keifer]

Make SURE your grill sear is CLOSED...I burned a pizza leaving it open. I haven’t had any problems with anything else after figuring that out. Also use a water Pan on the side full of water. View attachment 340